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Side dishes

Explore 2690 recipes, 1 project, 91 articles, 58 galleries, 397 videos, and more

Marinated Black Beans

Other Ideas:
Black beans, Caribbean
Ingredients
  • 4 cups dried black beans
  • 1 carrot, peeled, plus 1/2 cup finely chopped
  • 2 ribs celery, plus 1/2 cup finely chopped
  • 1 onion
  • 5 sticks cinnamon, crushed
  • 1 teaspoon whole cloves
  • 1 teaspoon whole crushed allspice
  • 1/2 cup plus 2 teaspoons coarse salt
  • 1 bunch fresh thyme
  • 8 sprigs fresh rosemary
  • Grapeseed oil
  • 2 tablespoons plus 1 1/2 teaspoons very finely chopped ginger
  • 1/2 cup finely chopped shallots
  • 1 cup sake
  • 1 tablespoon plus 1 1/2 teaspoons soy sauce
  • 1 1/2 cups rice-wine vinegar
  • 1/4 cup black truffle juice
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Arugula Salad

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Five-Bean Salad

Ingredients
  • 6 cups water
  • 2 teaspoons plus 1 tablespoon coarse salt
  • 1 bay leaf
  • 1 piece (1/2 inch) cinnamon stick
  • 1/2 teaspoon whole black peppercorns
  • 1 oregano sprig
  • 3/4 pound fresh cranberry beans, shelled (about 1 cup)
  • 4 ounces haricots verts (green, yellow, or a combination), trimmed
  • 4 ounces green beans, trimmed
  • 4 ounces wax beans, trimmed
  • 4 ounces flat Italian beans (green, yellow, or a combination), trimmed
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sugar
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup red-wine vinegar
  • 3/4 cup extra-virgin olive oil
  • 1/4 teaspoon crushed red-pepper flakes
  • 2 teaspoons finely chopped fresh oregano
  • 2 tablespoons finely chopped fresh flat-leaf parsley
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Pureed Spinach-Potato Soup

Time:25 mins
Ingredients
  • 2 tablespoons unsalted butter
  • 1 onion, cut into 1/2-inch pieces
  • 3 garlic cloves, minced
  • 1 1/2 pounds (about 5 small) Yukon gold potatoes, peeled and cut into 1/2-inch pieces
  • 1/4 cup dry sherry or white wine
  • 2 cans (each 15 1/2 ounces) chicken broth
  • 2 bunches (about 1/4 pounds) spinach, tough stems removed, leaves rinsed well and dried
  • Coarse salt and freshly ground pepper
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Fried Shallot Rings

Other Ideas:
Shallots, Tapas
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Bulgur, Onion, and Parsley Salad

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Wild-Mushroom Stuffing

Ingredients
  • 1 cup sweet Marsala wine
  • 1/4 cup (1 ounce) dried porcini mushrooms
  • 1/4 cup extra-virgin olive oil
  • 10 ounces Italian sweet sausages, casings removed
  • 1 medium onion, finely chopped
  • 6 tablespoons unsalted butter
  • 1 pound mixed fresh mushrooms, such as shiitake, chanterelle, portobello, cremini, and button, sliced 1/2 inch thick
  • 1/2 cup chopped fresh sage
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/3 cup chopped pitted prunes (2 ounces)
  • Coarse salt and freshly ground pepper
  • 6 ounces white sandwich bread, preferably unsliced, cut into 1/4-inch dice (2 cups)
  • 1/4 teaspoon red-pepper flakes
  • 1/2 cup homemade or low-sodium store-bought chicken stock
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Madhur's Spinach with Ginger, Fennel, and Black Cumin

Ingredients
  • 3 tablespoons vegetable oil
  • 3 tablespoons unsalted butter
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon black cumin seeds
  • 2 medium onions, peeled, cut in half lengthwise, and cut crosswise into thin half-rings
  • 1 piece fresh ginger (1 inch), peeled and cut into thin strips
  • 3 pounds fresh spinach, washed and trimmed
  • 1 fresh, long, hot, green chile or 1/3 jalapeno, cut into thin rings
  • 1 teaspoon salt, or to taste
  • 1/8 teaspoon cayenne pepper
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Sweet Potato Latkes

Ingredients
  • 3 scallions, white and light-green parts only, thinly sliced
  • 2 large eggs, lightly beaten
  • 1/3 cup all-purpose flour
  • 1 1/2 teaspoons coarse salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon freshly ground pepper
  • 1 1/2 pounds sweet potatoes (about 3 large), peeled and grated on the large holes of a box grater
  • 1 1/2 pounds Yukon Gold potatoes (about 3 medium), peeled and grated on the large holes of a box grater
  • Peanut oil, for frying
  • Sour cream and applesauce, for serving
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Artichoke and Rice Salad

Ingredients
  • 1 1/2 cups homemade or low-sodium store-bought chicken stock
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup Arborio rice
  • 2 teaspoons coarse salt
  • 1/4 teaspoon curry powder
  • 12 small green olives, pitted and sliced
  • 12 ounces marinated artichoke hearts, cut into 1/2-inch wedges, liquid reserved
  • 1 celery stalk, thinly sliced on a bias
  • 1/2 ounce baby spinach (about 1 cup)
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